gluten free vegan chocolate chip cookie ice cream sandwiches
RECIPE TYPE: frozen treats
SERVES: 8-10
  • 3/4 cup cane sugar
  • 1/2 cup brown sugar
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons avocado oil
  • 1/4 cup unsweetened almond milk or oat milk, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups Sarah’s gluten free flour blend*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/4 cups dairy free semi-sweet chocolate chips
  • 2 pints dairy free vanilla ice cream
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In large mixing bowl, cream together sugar, brown sugar, coconut oil and avocado oil. Add almond milk and vanilla. Mix until well combined.
  3. Add gluten free flour, baking powder, baking soda and salt. Mix until dough comes together. Add chocolate chips and mix until just combined.
  4. Roll heaping cookie scoop {2-tablespoon size} of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers.
  5. Bake cookies 9-11 minutes. Cookies with be golden brown on edges and soft to the touch. Allow to cool on pan 5 minutes.
  6. Place cookies on cooling rack and place in freezer until frozen. Once frozen, add large scoop of dairy free ice cream to bottom of one cookie and top with another cookie. Press until ice cream reaches edge of cookie. Repeat with remaining cookies.
  7. Enjoy ice cream sandwiches right away or wrap in plastic wrap and store in large ziplock bag in freezer until ready to enjoy.
Recipe by Sarah Bakes Gluten Free at